Risotto. It’s one of those things that seems so difficult to make because it is so labour intensive. However, this recipe proves otherwise. This risotto recipe actually starts on the stove then gets baked in the oven. I know it’s not traditional but it turned out sort of well for me. I still would like to make proper stovetop risotto one day, so if you have a good recipe, please send it to me 🙂

But back to this recipe, I couldn’t find brown arborio rice in the store so I had to use white. If you do this too, make sure you cut the cooking time, it was about 15 minutes less in the oven. I also don’t have a dutch oven pot like what she used in the recipe, so I just used a pot to do the sauteeing and heating the broth then transfered that (with the raw rice) to a casserole dish to bake. I think this method worked the same.

The rice had good flavour from the sauteed garlic and onion. I used nutritional yeast instead of parmesan to give some of that cheesy flavour but I think I lost some creaminess from doing that too. I also did not put the white wine and I feel like I should have added a little extra broth to make up for it. I think those two changes resulted in a less creamy and dreamy risotto.

This dish tasted delicious (with those amazingly sweet roasted tomatoes) but it was more of just a baked rice dish as opposed to a nice risotto. Don’t get me wrong, it did have some creaminess, but mine didn’t look like the one in the picture, unfortunately. Maybe if I had made it exactly like the original recipe, it would have been better. If you have any risotto tips, let me know 🙂

But if you are looking for a nice valentine’s day dish, you should make this risotto. Just don’t skip out on the cheese or wine haha.